Eggplant
Ingredients
Directions
Prepare the eggplant
Pare the eggplants and cut them into slices crosswise.
Cook the slices in salted boiling water for five minutes.
Plunge them into cold water with 1 teaspoon of salt for every pint.
Seal and sterilize
Put on the rubber rings and partially screw down the lids.
Sterilize for three hours according to general rules, or cook for one hour on three successive days.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Eggplants
- Form the main body of the preserve, softening into a tender texture once cooked.
- Salt
- Seasons the eggplant slices and helps firm them during the brine soak.
The step that matters
Sterilize for three hours, or cook for one hour on three successive days. Canned low-acid vegetables such as eggplant need thorough heat to destroy spoilage microbes and prevent botulism. Shortened or skipped heat treatment leaves the sealed jar unsafe to store.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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